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Grilled Flank Steak Salad with Parmesan Crisps

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  • Prep 45 min
  • Total 2 hr 35 min
  • Servings 4
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Any cookout becomes a special occasion when this is on the menu.
Created Apr 1, 2013
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  • 1 lb (500 g) beef flank steak
  • 1/2 cup (125 mL) balsamic vinaigrette dressing or Italian dressing
  • 1/4 tsp (1 mL) cracked black pepper
  • 1 lb (500 g) fresh asparagus spears, trimmed
  • 1/4 tsp (1 mL) salt
  • 1/8 tsp (0.5 mL) pepper
  • 6 cups (1.5 L) torn romaine lettuce
  • 1/2 cup (125 mL) thinly sliced radishes
  • Additional 1/4 cup (50 mL) dressing
  • Parmesan Crisps
  • 6 tbsp (90 mL) finely shredded Parmesan cheese


  • 1
    In large nonmetal dish or resealable food-storage plastic bag, place steak and 1/2 cup dressing; turn to coat. Cover dish or seal bag; refrigerate at least 2 hours or overnight to marinate.
  • 2
    Heat oven to 350 F. Spray large baking sheet with cooking spray.
  • 3
    To make Parmesan Crisps, spoon heaping teaspoonfuls Parmesan cheese in 12 mounds on cookie sheet. Spread each mound into 2-inch circle. Bake 6 to 8 minutes or until light brown. Carefully remove from pan to cooling rack. (Crisps may be made up to 2 days ahead and kept between layers of waxed paper in airtight container at room temperature.)
  • 4
    Heat gas or charcoal grill. Remove steak from marinade; reserve marinade. Sprinkle steak with cracked black pepper. Place steak on grill over medium heat. Cover grill; cook 15 to 18 minutes or until desired doneness, turning halfway through grilling. Let stand 5 minutes.
  • 5
    Meanwhile, toss asparagus with reserved marinade. Place asparagus in grill basket (or grill wok); discard any remaining marinade. Place asparagus on grill. Cover grill; cook 6 to 8 minutes, turning occasionally, until tender. Season asparagus with salt and pepper.
  • 6
    In large bowl, toss lettuce, radishes and the additional 1/4 cup dressing. Divide lettuce mixture among 4 dinner plates. Cut steak across grain into thin slices. Divide steak slices and asparagus evenly among plates. Serve with Crisps.

Expert Tips

  • Tip 1
    Variation: Check out your local farmers' market for white or purple asparagus to add interesting colour combinations to this salad.

Nutrition Information

440 Calories, 29g Total Fat, 39g Protein, 6g Total Carbs, 3g Sugars

Nutrition Facts

Serving Size: 4 Servings
Total Fat
Saturated Fat
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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